Nutrient Comparison: Cooked Ripe Red Tomatoes VS Freeze Dried Parsley per 1 kg
Compare the macro and micronutrient content in 1 kg of Cooked Ripe Red Tomatoes versus 1 kg of Freeze Dried Parsley to make informed dietary choices. Explore their nutritional differences and benefits.
Lets compare vitamin content per 1 kilogram of Cooked Ripe Red Tomatoes vs Freeze Dried Parsley:
- 1 kg of Freeze-dried Parsley contains 28.9 times more Vitamin B1, 102.7 times more Vitamin B2, 19.5 times more Vitamin B3, 19.5 times more Vitamin B5, 17.4 times more Vitamin B6, 14.9 times more Vitamin B9 and 6.5 times more Vitamin C than Cooked Ripe Red Tomatoes.
- 1 kilogram of Cooked Ripe Red Tomatoes have insufficient amounts of Vitamin B2
- Both Cooked Ripe Red Tomatoes as well as Freeze-dried Parsley have insufficient amounts of Vitamin B12 and Vitamin D in one kilogram.
Comparing minerals per 1 kilogram for Cooked Ripe Red Tomatoes vs Freeze Dried Parsley:
- 1 kilogram of Cooked Ripe Red Tomatoes has 47.2 times more Water than Freeze Dried Parsley.
- While 1 kg of Freeze-dried Parsley contains 16 times more Calcium, 6.1 times more Copper, 79.3 times more Iron, 41.3 times more Magnesium, 12.7 times more Manganese, 19.6 times more Phosphorus, 28.9 times more Potassium, 64.6 times more Selenium, 35.5 times more Sodium and 43.6 times more Zinc than Cooked Ripe Red Tomatoes.
- 1 kilogram of Cooked Ripe Red Tomatoes lack sufficient amounts of Calcium, Selenium and Zinc
Comparison of macro-nutrients per 1 kilogram:
- 1 kg of Freeze-dried Parsley contains 15.1 times more Energy, 47.3 times more Fat, 10.6 times more Carbohydrate, 46.7 times more Fiber and 32.9 times more Protein than Cooked Ripe Red Tomatoes.
- 1 kilogram of Cooked Ripe Red Tomatoes provide inadequate amounts of Energy, Fiber and Protein